How do the chinese resturaunts their beef so tender?

Question

also how do they get it to have almost a milky flavor to it?

Answer 1

i'm not sure, but i bet freckles could give you the answer.

Answer 2

Fine restaurants use high quality beef which would not require tenderising; most restaurants use baking soda (soda bicarbonate), or papaya juice and a mallet to tenderize. The silky texture, smooth to the taste is the result of mixing a little rice or tapioca flour with drops of water when marinating the sliced beef.

Answer 3

I am guessing that we don't want to know...

Answer 4

they use baking soda to make the beef tender then they cook with wok the methods is very quick n avoid they leave the vitamin

Answer 5

Coat the beef with egg white or corn flour and stir fry only for a short time with high fire.

Answer 6

Add a bit of wine and an egg to the chopped beef and mix them by hand as if you are kneading them until all the liquid is absorbed by the beef.

Cook them on very high heat. If your cook top isn't powerful enough cook them in two or three smaller potions. Do not over cook. :)

Answer 7

usually they put marinate it in water + a tablespoon of baking soda for a couple hours.

the smell and taste of beef will disappear (will be plain, milky flavor).

the taste of chinese food is actually from the seasonings.

Answer 8

There is a powder that you can buy called Meat Tenderizer in the spices section. I believe the meat is marinaded in that, then precooked before adding to the food.

Answer 9

so many ways to tenderise meat, with pineapple juice, or papaya juice and add corn flour to make it better.

Answer 10

One trick is to add salt after the beef has already become tender, not in the begiining like we usually do...

Also try cooking in a pressure cooker. The beef will be very soft!

Answer 11

Its kitten!